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🍰 Fluffy Japanese Chocolate Cheesecake

147 kcal · 30 min · 4 servings

Fluffy Japanese Chocolate Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Place the egg whites in the freezer for a short moment.
  2. 2. Roughly chop the chocolate.
  3. 3. Melt the chocolate over a hot, but not boiling, water bath.
  4. 4. Let the melted chocolate cool down briefly.
  5. 5. Whisk the egg yolks with the cream cheese.
  6. 6. Add the cooled chocolate to the egg yolk mixture gradually.
  7. 7. Mix everything well until a creamy mass is formed.
  8. 8. Take the egg whites out of the freezer.
  9. 9. Beat the egg whites.
  10. 10. Add a pinch of salt.
  11. 11. Beat the egg whites until stiff peaks form (egg white foam).
  12. 12. Gently fold the egg white foam into the chocolate mixture.
  13. 13. Grease a springform pan.
  14. 14. Pour the batter into the greased springform pan.
  15. 15. Seal the outside of the springform pan with aluminum foil.
  16. 16. Place the springform pan in the center of a baking sheet with raised edges.
  17. 17. Fill the baking sheet with hot water.
  18. 18. Preheat the oven.
  19. 19. Bake the cake at 180 °C (convection 160 °C; gas: level 2–3) for 15 minutes.
  20. 20. Reduce the temperature to 160 °C (convection 140 °C; gas: level 2).
  21. 21. Bake the cake for another 15 minutes.
  22. 22. Turn off the oven.
  23. 23. Bake the cake for another 15 minutes in the residual heat.
  24. 24. Remove the cake from the oven.
  25. 25. Let the cake cool down.

Nutrition per serving